Crisy Baby Corn (Must try)

I always loved pop corn but loathed baby corns or any form of corn which did not have Pop to it. Until I tried crispy baby corns. It is not the most original food but gosh!! Are they delicious if done well. So I tried some at home and loved it. Try this and tell me you don’t love it. I am pasting the recipe from a website which was the easiest and best I could find. (http://foodviva.com/chinese-recipes/baby-corn-manchurian/) – But I deleted few ingredients because I do NOT like capsicum

Time taken : 35 minutes

Ingredients:

·        10-15 Baby Corns

·        1/4 cup Corn Flour

·        2½ tablespoons All purpose flour (Maida)

·        1 teaspoon Ginger-Garlic Paste (or crushed)

·        1/2 teaspoon Soy Sauce (try Chings)

·        Salt to taste

·        1/4 cup Water

·        Oil

For Sticky Sauce:

·        1 teaspoon minced or crushed Ginger

·        1 teaspoon minced or crushed Garlic

·        1-2 Green Chillies, slit vertically and halved

·        1 medium Onion, finely chopped

·        1/4 cup finely chopped Spring Onion

·        1½ tablespoons Soy Sauce

·        1½ teaspoons Red Chilli Sauce or Green Chilli Sauce

·        2 tablespoons Tomato ketchup

·        1/4 teaspoon Black Pepper Powder

·        1 teaspoon Corn Flour dissolved in 2 tablespoons Water

·        1 tablespoon Oil

·        Salt to taste

Directions for Making Fried Baby Corn:

·        Cut baby corns into half and chop other vegetables.

·        Mix corn flour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium size bowl and prepare a batter. Make sure, that there are no lumps in the prepared batter. Add halved baby corn pieces in it and coat them evenly with batter.

·        Heat oil in a frying pan over medium flame. When it is medium hot, take one piece of batter coated baby corn and gently drop into the oil. Make a batch of 4-5 pieces at a time and deep-fry them until light golden brown and crispy. Transfer them using slotted spoon over oil absorbent paper in a plate. Deep-fry remaining pieces.

Directions for Sticky Sauce

·        Heat 1-tablespoon oil in a wok or wide mouthed pan over high flame. Add minced ginger, minced garlic, slit green chilli and chopped onion and sauté them for a minute.

·        Add spring onion, red chilli sauce, soy sauce, tomato ketchup and black pepper powder. Mix well and cook for 30-40 seconds.

·        Add dissolved corn flour, mix well and cook for a minute.

·        Add fried baby corn pieces.

·        Toss until all ingredients are mixed well and corns are coated well with sauce and cook for approx 2-minutes.

·        Baby Corn Manchurian is ready for serving. Serve it hot.